Florentine cake

SERVES 6

“These dramatic orange-scented cakes dominate the pastry shops of Florence at the time of Carnevale towards the end of January and through February,” says Katie. “They’re usually made in a large square or rectangular tin and decorated with the Giglio symbol of Florence. They’re often served plain for breakfast, but I prefer mine stuffed full of sweetened whipped cream.”

2 large eggs

200 gm caster sugar

6 tbsp extra-virgin olive oil Finely grated rind of 1 orange

150 ml milk

250 gm “00” or plain flour 2 tsp baking powder

350 ml whipping cream

25 gm icing sugar, plus extra to serve

1 Preheat oven to 180°C. Generously butter a rectangular 35cm x 12cm x 3cm loosebottomed tart tin or a round 22cm-diameter springform cake tin. Whisk eggs and sugar in a bowl or electric mixer until pale and fluffy (5 minutes). Add oil, orange rind and milk, and whisk briefly until blended. Sift in flour and baking powder, add a pinch of salt and whisk again.

2 Pour batter into tin and bake until sponge is firm to touch and a skewer inserted comes out clean (20-25 minutes). Cool for 10 minutes in tin. Run a knife around edge of tin, remove cake and cool on a wire rack.

2 Whip cream and icing sugar in a bowl until soft peaks form. Cut cake in half horizontally with a large serrated knife. Spread bottom half with a thick layer of cream, then top with the other half. Run a clean finger or palette knife around the side of the cake to smooth away any cream spilling out and neaten the edges. Dust with sifted icing sugar and serve. Florentine cake will keep refrigerated in an airtight container for up to 3 days.